Béchamel sauce

Béchamel sauce

FOR 1 KG. SAUCE 15 minutes
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INGREDIENTS

For the sauce

  • 120 gr. butter
  • 120 gr. flour
  • 1.5 kg. milk, warm
  • Salt

DIRECTIONS

For the sauce

Heat a saucepan over medium heat and melt the butter. Add flour and stir continuously with a whisk so that the ingredients combine well and the flour changes colour slightly, about 5 minutes. Add the warm milk and continue to stir with the whisk until the ingredients have combined well. Bring to the boil, reduce the heat, season with salt and simmer for a further 20 minutes, stirring often so that the sauce doesn’t stick. Sieve using a chinois, taste for seasoning, cool rapidly and store in the fridge.

For the sauce

  • 120 gr. butter
  • 120 gr. flour
  • 1.5 kg. milk, warm
  • Salt

For the sauce

Heat a saucepan over medium heat and melt the butter. Add flour and stir continuously with a whisk so that the ingredients combine well and the flour changes colour slightly, about 5 minutes. Add the warm milk and continue to stir with the whisk until the ingredients have combined well. Bring to the boil, reduce the heat, season with salt and simmer for a further 20 minutes, stirring often so that the sauce doesn’t stick. Sieve using a chinois, taste for seasoning, cool rapidly and store in the fridge.

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@Yiannis Lucacos

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